Poppy seed pasta
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Poppy seed pasta
  Pasta    Italian  
Last updated 6/12/2012 1:18:34 AM. Recipe ID 49483. Report a problem with this recipe.
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      Title: Poppy seed pasta
 Categories: Italian, Pasta
      Yield: 8 Servings
 
      2 c  All-purpose flour*
      1 tb Poppy seeds
      1 tb Chopped fresh or
      1 ts Dried herb, crushed,
           -If desired
    1/2 ts Salt
      2    Eggs
    1/4 c  Water
      1 tb Olive or vegetable oil
  4 1/2    Quarts water
    1/4 ts Salt, if desired
 
  *if using self-rising flour omit The 1/2 teaspoon salt
  
  Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in
  center of flour mixture. Mix in eggs, 1/4 cup water and the oil
  thoroughly. (If dough is too dry, mix in a few drops of water. If
  dough is too sticky, mix in small amount of flour.) Gather dough into
  ball. Knead on floured surface about 5 minutes or until smooth and
  elastic.Divide dough into 4 equal parts. Roll one part at a time into
  paper-thin rectangle on generously floured surface (keep remaining
  dough covered). Loosely fold rectangle lengthwise into thirds. (If
  using pasta machine, pass dough through machine until 1/16-inch
  thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt
  and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8
  SERVINGS (ABOUT 3/4 CUP EACH);
      140    CALORIES PER SERVING.
 




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Recipe ID 49483 (Apr 03, 2005)

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